Dynamics in nutrients, sterols and total flavonoid content during processing of the edible Long-Horned grasshopper (Ruspolia differens Serville) for food

Author:

Ochieng Brian O.,Anyango Joseph O.,Nduko John M.,Cheseto Xavier,Mudalungu Cynthia M.,Khamis Fathiya M.,Ghemoh Changeh J.,Egonyu Peter J.,Subramanian Sevgan,Nakimbugwe Dorothy,Ssepuuya Geoffrey,Tanga Chrysantus M.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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2. AOAC. (2000). Official Methods of AOAC International (Horwitz W. (ed.); 17th ed.). AOAC International.

3. AOAC. (2012). Official Method of Analysis of AOAC International (W. Latimer (ed.); 19th ed.). AOAC International.

4. Changes in food caused by deep fat frying - A review;Bordin;Archivos Latinoamericanos de Nutricion,2013

5. Chemistry and sensory characterization of a bakery product prepared with oils from African edible insects;Cheseto;Foods,2020

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